We have been enjoying a nice (though not bumper) crop of beautiful heirloom tomatoes. Not a big enough haul to make canning worth it, but enough to make a big batch of sauce ... some for dinner, plus some for the freezer. I thought I'd share my recipe for simple fresh tomato sauce because it differs slightly from many I've seen.
The biggest difference is skins. Why would you go to all the trouble of growing your own organic tomatoes just to strip them of their gorgeous, flavorful, nutrient rich skins? Especially when doing so means more work for you? I say, celebrate the skins! And don't bother turning on the oven in 95 degree weather. (Yes, summer finally arrived here ... just when I was excited about pumpkin-spice-sweater-and-boots weather.)
Please excuse this loose recipe, but measuring and detail in the aforementioned heat aren't my strong suits. Plus, I'm convinced this is the kind of recipe that tastes better the more you wing it.
Here's what you need:
Extra virgin olive oil
Garlic
Fresh basil
A bunch of ripe (even a little overripe is okay) heirloom tomatoes
Salt and pepper
*** The more tomatoes you have, the more of the other ingredients you will need. Be generous, eyeball it, and don't worry, it will come out great!
1. Place olive oil, sliced garlic, and fresh basil in a large pan. Heat over medium heat until fragrant.
2. Meanwhile core and coarsely chop your tomatoes.
3. Stick those beauties, skin and all, in the food processor or blender. And turn it on!
4. Pour your pureed tomatoes into the pan with the olive oil and simmer until reduced and delicious.
5. Add salt and pepper to taste. Buon Appetito!
This sauce is great as is and freezes beautifully. Looking for something more refined? Run that bad boy through a fine strainer and "mount" it with a bit of butter. Looking for something more substantial? Try it with Sausage and Spinach.
Here's to late summer sauce and a little sunshine stashed in the freezer.